2010 California Wine Fair

Written by the Tidings Staff | 10 March 2010

Uncork California¹s sunshine in a bottle. The New World wine revolution of the past quarter century has positioned the Golden State as the leader, especially in developing new winemaking technologies, techniques and producing the finest quality wine and grapes by using sustainable wine-growing practices that are environmentally and socially responsible. The success of California wines has been built by an industry that prides itself on its unique identity, personality and taste that does not wish to emulate any wine-growing region other than its own.

Join us in select cities across Canada for a unique opportunity to sample a wide selection of premium wines from California¹s top producers. Click the Read More button to get all the information you need for each city's consumer tasting.

Deep Dish Comfort

Written by Rosemary Mantini | 09 March 2010

Imagine that a bowl is placed in front of you. The puffed pastry covering the top of the bowl is golden and mouthwatering. Push your fork through the crisp pastry to reveal the steaming, thick stew underneath.

Rich and comforting pot pies have never gone out of style. You'll find them on restaurant menus at practically every price point. But, you don't have to head out into the unpredictable March weather to find one. Pot pies are super quick and easy to make. The first step is to decide on a savoury base. Whip up a classic chicken or beef stew. Or, start with a roux and pour a few cans of prepared soup into the pot. I even encourage you to go a little wild. Make up a batch of chili as the base or go completely vegetarian.

The Rewards of Patience

Written by Gurvinder Bhatia | 08 March 2010

When I received the invitation to attend a Penfolds Re-corking Clinic in San Francisco hosted by Chief Winemaker Peter Gago, my first thought was, “cool, I get to taste a bunch of old vintages of Grange (Australia’s most famous and collectable wine whose current release commands $425+ per bottle).” But shortly after arriving, I realized that the clinic was going to be about so much more (although I did get to taste a bunch of old vintages of Grange).

The concept of the re-corking clinic is simple yet brilliant, and the ultimate in post-sales client service and public relations. Started in Australia in 1991, the clinics, lead by Penfolds’ senior winemaking team, have since hit the road to offer the service in various parts of the world. The purpose of the clinic is simple. Natural cork deteriorates over time (the average life being 20 to 25 years), and many of Penfolds wines, Grange in particular, have shown their longevity to be beyond that. What better service to offer your longstanding clients than to have a senior winemaker assess, and if necessary, open, taste, top-up, re-cork, re-capsule, and certify your wine on the spot? The only requirement is that the wine must be at least 15 years old (and a Penfolds product of course).

I had the good fortune to shadow Edwin Young, an ICU pediatric physician and quintessential southern gentleman, from North Carolina. Young is a generous bon vivant and avid collector of Penfolds Grange who clearly enjoys sharing as much as he enjoys consuming great wine and food. He brought six bottles of Grange to the clinic — 1989, ‘88, ‘86, ‘82, ‘81, and 1977, the oldest vintage in his cellar.

London Calling

Written by Rosemary Mantini | 05 March 2010

Preview the Top Chardonnays in Toronto on March 24th

Cool climate VQA Chardonnays from Ontario will be showcased in London, England when British wine writers and the wine trade gather at Canada House in Trafalgar Square on May 17th to sample a select group of wines. The tasting will feature 34 of Ontario’s top Chardonnays from 21 wineries chosen by a panel of Ontario wine critics.

“Britain is a huge market for wine, but the country only has a tiny domestic wine industry,” notes Bill Redelmeier, owner of Southbrook Vineyards in Niagara-on-the-Lake, who initiated the tasting. “The opportunity to showcase Ontario wines in London can provide a real boost for our product. A generation ago, the New Zealand wine industry launched Sauvignon Blanc in Britain, and it put New Zealand wines on the map.”

Chocolate and Saving Labels

Written by Peter Rockwell | 04 March 2010

Are there any wines that match well with chocolate?

Some things just sound like they should go together: beer and pretzels, tequila and lime juice, me and Penelope Cruz. Truth is; many unions that look good on paper are a train wreck waiting to happen, and chocolate and wine a perfect example.

Over the centuries, chocolate’s relationship with wine has become sort of an affinity cliché (almost on par with how supposedly great a match wine is with cheese). Both chocolate and cheese are palate-coating eatables with a variety of personalities that can wreak havoc on a liquid partner.

Chocolate’s thick sweetness is its own personal landmine that sits between you and a decent wine pairing. The trick is to pick juice that at least offers a comparable level of sweetness, density and, if possible, mocha in its flavour profile.

If your confectionary selection is dark (with a bittersweet or semisweet sensibility) think red wines made with Zinfandel, Merlot and Cabernet Sauvignon (from the New World). A rich Pinot Noir would also work, as would a late bottled vintage or aged tawny port.

Lighter Pinot Noir and Merlot make a nice match with milkier chocolate, as do sticky dessert whites and fragrant, middle-of-the-road German Rieslings. Since I’m a bubbly fanatic from way back, I don’t mind how drier sparkling wines play with chocolate (especially when it’s white). That said; the fresh fruit of a slightly sweeter Asti style from Italy is really a better companion.

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2010 California Wine Fair

Deep Dish Comfort

The Rewards of Patience

London Calling

Preview the Top Chardonnays in Toronto on March 24th

Chocolate and Saving Labels

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